A natural soluble fibre exudate from acacia trees, used as a stabilizer, emulsifier, and prebiotic fibre source in food and beverage applications.
A natural gelling and stabilising agent extracted from apple pomace, used in jams and fruit preparations.
Orafti® β-Fit is produced from barley via an eco-friendly milling and dry enrichment process. The beta-glucans offer a convenient and tasty opportunity to enrich your products with fibres and make use of on-pack claims with nutritional and health benefits. These are contributable to the 20% fraction of beta-glucans, soluble fibres with a positive effect on cholesterol and heart health.
A natural soluble fibre extracted from chicory root, used for fibre enrichment and prebiotic applications.
Derived from chicory root, these inulin-based fibers are available in powder and liquid forms. They resist digestion in the upper GI tract and are fermented in the colon, promoting gut health and aiding calcium absorption. Suitable for sugar and fat replacement, they provide a smooth texture and mild flavor. FIBRULINE™ and FIBRULOSE™ chicory root fiber offer versatile functionality in both food and beverage applications. Their solubility and clean taste allow for seamless integration into products like yogurt, baked goods, and bars, enhancing both fiber content and mouthfeel without compromising sensory qualities.
A natural citrus fiber used for water-binding, texture, and stabilization in meat, bakery, and dairy alternative applications.
A soluble citrus fiber used as a natural stabilizer and gum arabic alternative in beverage emulsions and sauces.
A natural gelling agent extracted from citrus peel, used in jams, confectionery, and dairy applications.
A high-methoxyl pectin used for gelling in standard-sugar jams, jellies, and confectionery applications.
A low-methoxyl pectin used for gelling in reduced-sugar jams, fruit preparations, and dairy applications.
Many fiber-fortified foods are high in certain short-chain carbohydrates called FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols). These carbohydrates can trigger occasional digestive discomfort. NOVELOSE 3490 dietary fiber is Low FODMAP Certified. This is ideal for appealing to consumers who follow a low FODMAP diet, an effective way to help manage digestive wellness.3 The opportunity is clear with an increase of over 42% in new product launches featuring low FODMAP claims.
Oat fibre is a dietary fibre derived from the outer husks of oats. It is obtained through milling and processing the oat hulls, resulting in a fibrous material that is primarily composed of insoluble fibre. In food production, oat fibre is utilised for a variety of purposes due to its beneficial functional and nutritional properties. It can be used for textural improvement, moisture retention, bulking agent, nutritional enhancement, stabilisation and thickening and as an anti-caking agent.
Liquid Oligofructose - The 100% natural sugar replacer Oligofructose is an inulin-type fructan and is derived from Inulin through partial enzymatic hydrolysis. This conversion is a process that occurs naturally within the chicory root towards the end of the harvest. It can therefore be said to be of 100% vegetable origin. Content - 85% Sweetness Level 50%
Granulated Inulin powder, average DP ≥ 10 Content: 92% Sweetness Level: 10%
A naturally sourced insoluble fiber from yellow peas, SWELITE™ pea fiber is available in coarse and fine particle sizes. It improves texture, cohesion, and yield in several applications, especially in meat and plant-based formulations. SWELITE™ pea fiber offers excellent water binding and fat imitation, making it a highly functional ingredient for processed meats, plant-based patties, sauces, and cheese alternatives. Its ability to improve juiciness and reduce syneresis supports clean-label development and appealing sensory profiles.
An insoluble pea fibre used as a bulking and texturising ingredient in bakery and extruded food applications.
An insoluble pea fibre used as a bulking and texturising ingredient in bakery, meat, and extruded food applications.
An insoluble pea hull fibre used as a natural bulking agent in bakery and extruded food applications.
A soluble corn fibre used to reduce sugar while adding dietary fibre in food and beverage formulations, supporting gut health claims.
A soluble plant-based fibre blend used for fibre enrichment and prebiotic applications in food, beverage, and nutraceutical products.
Wheat fibre is a type of dietary fibre derived from the outer layers of the wheat grain, primarily the bran. It is obtained through a process of milling wheat and separating the fibrous components from the starch and protein. Wheat fibre can be used as an ingredient in various food products to enhance texture, moisture retention, and nutritional profile.
